In 2020, the decision was made: first attempt at natural wine, in small quantities, 500 bottles, in AOC Tavel.
No more inputs of any kind and no blocking of malolactic fermentation. Our Tavel is vinified from indigenous yeast, with a starter prepared in advance. Long maceration of at least 3 days in a press, the wine is unfiltered, unfined.
Malolactic fermentation is done to guarantee aging potential and offers a beautiful salinity. We only add sulfites when bottling in very small quantities. (Less than 20mg/L of Total SO2)
Since then, cuvées of parcel selection have been created. Coming from a single terroir of Lauze (flat white limestone stone), “La Vau et Clos” and “Pierre de Lune” were born. These Tavels are 2 years old at the start of marketing. The container shows all its importance and the differences it brings to the olfactory and taste, while these two cuvées have the same juice.
“La Vau et Clos” is a concrete egg aging, on fine lees. The ovoid shape allows a perpetual movement of the lees, which brings volume in the mouth and complexity.
“Pierre de Lune” is a small 5hL vat (527 bottles) made of Tavel stone. In Tavel, there is wine, but also a marble stone. We asked the Carrière LUGAN, the last active quarry in the village, to extract a block, then core it to make our vat. This wine has a profile full of finesse and elegance.
There is only one thing missing: the father’s approval. Verdict from him: “I finally feel like I’m rediscovering the true taste of Tavel”.
Other vintages follow in Côtes du Rhône, Lirac and Chateauneuf du Pape for the following vintages. Let the adventure begin!
